Let the fact that I actually fell asleep on the drive into work (I wasn’t driving!) and that I somehow left my phone at home be a testament to how good my Thanksgiving weekend was. If you know me in real life or have been reading this blog for any length of time, you know just how much I LOVE LOVE LOVE Thanksgiving. I look forward to it all year long. I won’t bore you with all the minute details of the past four and a half days of cooking, eating, drinking, laughing, lounging and quality time spending, I’ll just tell you that it was perfectly blissful and I adored every single second.
Tuesday night baking, Wednesday night’s double trip to the grocery (oy!), Thanksgiving Eve ramen dinner, waking up to snow on Thursday and blowing off our long standing Turkey Trot tradition in favor of coffee and the Macy’s Thanksgiving Day Parade (best decision!), a goblet of wine and 30 lbs. of turkey at Thanksgiving Meal #1, STUFFING and family movie-watching at Thanksgiving Meal #2, Joey’s team winning the alumni basketball tournament on Friday, homemade whipped cream, FOUR (yes, FOUR) James Bond movies, breakfast at Bacon, Christmas decorations, a night at the Mayan with my little sister (♥), pancakes, shopping and so so many leftovers (my mom loaded us up and I could not have been more excited about it!). My heart is so full :)
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Friday night, while ordering himself a 28 oz. margarita, my dad announced “It’s the holidays!” and I, for one, am so on board with that mentality! Which means indulging in all the holiday activities, from family dinners, to buying reindeer cookie supplies on the internet, to Thanksgiving grocery shopping. All of which I did this weekend.
The six of us met at La Loma for dinner Friday night and with the snow falling outside and everyone inside sipping giant margaritas in cozy sweaters, the restaurant felt full of holiday cheer. Mom and I obviously got distracted by this tortilla conveyor belt on our way out.
Saturday started with oatmeal for two. Pretty sure it’s been years since I’ve made Joey oatmeal and really, I think he only agreed to it because we were out of everything else. Eaten while watching the Thanksgiving episode of The Kitchen. This is all it takes to make me happy.
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Remember that time we went to Seattle?
No? Oh, that’s probably because it was TWO MONTHS ago. Well, it’s time I wrote about it. Just know that even though it was our least favorite of the three places we stopped, we still really liked it. When you live in landlocked Colorado, anywhere with water and, more importantly, fresh seafood, is a true delight. Plus we had mostly sun and only half a day of that real Seattle weather, so thanks for that, Mother Nature.
We drove in from Portland and made it to our AirBNB apartment around 2ish and then, first things first, LUNCH! We did wander past Top Pot Doughnuts but I decided I should probably eat real food instead, so we wound up at Purple Café and Wine Bar. I got a lunch combo of half kale Caesar and mini fig pizza and was pretty sure that was the happiest I’d ever been. Oh and we shared a bomber, because vacation means mid-day drinking.
Afterwards, we walked along the waterfront down to Olympic Sculpture Park. There was some weird stuff (that head!), but mostly it was interesting, relaxing and just the right amount of touristy. And by that, I mean I knew we were doing something touristy but it wasn’t crazy busy and there were plenty of locals living their lives (aka walking their dogs or going for a jog) all around us. I really liked that!Read More »
Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder. Oops! Anyway…
I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since. I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own. So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together. It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!
Vegan Polenta Scramble
- 3/4 cup vegetable broth
- 3/4 cup water
- pinch of salt
- 1/2 cup polenta grits
- 2 T nutritional yeast
- salt and pepper, to taste
- 1T extra virgin olive oil
- 1/2 red bell pepper, cut into slices
- 1/2 cup sliced baby bellas
- 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
- 8(ish) kalamata olives, chopped
- 1/2 avocado, cut into slices
- hot sauce (optional)
- In a small pot, bring broth, water and salt to a boil.
- Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
- Remove from heat, stir in nutritional yeast, salt and pepper.
- Pour polenta into a small pan (I used my bread loaf pan), lined with parchment. Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
- Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
- Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
- Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
- Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is). Then mix in olives and season once more with salt and pepper.
- Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.
Do it up!